Barbecued Spicy Chicken

This is another Iberian dish – the word 'barbecue' comes from the Spanish barbacoa, a structure upon which meat would be roasted.

• Milk free

Preparation time :	10 minutes, plus four hours marinating
Cooking time :	16 minutes to 20 minutes
Total time :	4 hours 30 minutes

Serves: 4

Ingredients

4 chicken pieces (breasts, thighs or legs)
2 tbsp dark muscovado sugar
1 tbsp lime juice
2 tbsp fruit chutney, such as mango or spicy peach
1 tsp root ginger, grated
100ml chicken stock

Method

1. Slash the chicken, without going through to the bone, and place in a large dish. Mix the remaining ingredients together, pour over the chicken, cover and refrigerate for at least 4 hours, or overnight.
2. Remove excess marinade from the chicken, then cook the chicken on a hot barbecue or under a hot grill for about 8–10 minutes each side, or until cooked through.
3. Meanwhile, pour the leftover marinade into a saucepan, and boil until reduced to a thick sauce. Serve the chicken with the sauce and plain boiled rice.

Drinks recommendation

A light, sour, cherry-infused red will add another level of spiciness to this chicken dish.